Ice Cream Cone Cannoli
Transform your dessert game with these irresistibly fun and creative Ice Cream Cone Cannoli! This playful twist on the classic Italian treat swaps traditional cannoli shells for crunchy ice cream cones, making them both visually stunning and delightfully easy to assemble. A luscious filling of sweetened ricotta cheese, enhanced with hints of orange zest, vanilla, and a dash of cinnamon, is folded with airy whipped cream and studded with mini chocolate chips. The cones are dipped in rich melted dark chocolate and coated with crunchy pistachios for an added layer of decadence. Perfect for parties or indulgent snacking, these no-fry cannoli are a quick, no-cook dessert that comes together in just 30 minutes. For a final touch, sprinkle with more mini chocolate chips or a dusting of powdered sugar before serving. Fun to make and even more fun to eat, Ice Cream Cone Cannoli is the perfect dessert to wow your guests!
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Recipe Information
Ingredients
- 12 pieces Ice cream cones
- 2 cups Whole milk ricotta cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Mini chocolate chips
- 1 teaspoon Orange zest
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Heavy cream
- 4 ounces Dark chocolate
- 0.5 cup Chopped pistachios
Instructions
In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, orange zest, and ground cinnamon. Mix until smooth and well combined.
Using a hand mixer or stand mixer, whip the heavy cream in a separate bowl until soft peaks form.
Gently fold the whipped cream into the ricotta mixture until fully incorporated. Then, fold in the mini chocolate chips.
Chill the filling in the refrigerator for 15 minutes to firm up slightly.
While the filling chills, melt the dark chocolate in a microwave-safe bowl in 15- to 30-second intervals, stirring until smooth.
Dip the tops of the ice cream cones into the melted chocolate, allowing any excess to drip off. Immediately sprinkle the dipped edges with chopped pistachios. Place the cones upright on a baking sheet lined with parchment paper and allow the chocolate to set (you can refrigerate for faster setting).
Once the chocolate is set and the filling is chilled, transfer the filling to a piping bag fitted with a large round or star tip.
Pipe the ricotta filling into each prepared ice cream cone, filling them generously.
For optional garnish, sprinkle additional mini chocolate chips or powdered sugar on top of the filling.
Serve immediately or chill in the refrigerator until ready to serve. Enjoy your delightful Ice Cream Cone Cannoli!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 26.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
